Zuppa Toscana Soup

1 lb. spicy Italian sausage – crumbled (can use turkey sausage)

1/2 lb. smoked bacon - chopped
1 qt. water (or chicken broth)
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
2 cups chopped kale or Swiss chard
1 cup heavy whipping cream
Salt and pepper - to taste

In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it.
Drain thoroughly and set aside.
In same skillet over medium-high heat, brown bacon.
Drain thoroughly and set aside.
Place water, broth, potatoes, garlic (I use more garlic than called for but I LOVE garlic), and onion in a pot.
Simmer over medium heat until potatoes are tender.
Add sausage and bacon to pot.
Simmer for 10 minutes.
Add kale and cream to pot and season with salt and pepper
Heat through and serve.